IMPACT OF FOOD GRADE ANTIOXIDANTS ON PEANUT PODS AND SEEDS MYCOFLORA IN STORAGE SYSTEM FROM CÓRDOBA, ARGENTINA

A 5‐month (2005) study was conducted in Argentina to determine the effect of food‐grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on fungal spoilage from stored peanuts. Five experimental containers were filled with 200 kg of bulk peanuts. Four of them were treated with BHA (10 mM), BHA‐PP mixture (10 + 10 mM) and BHA‐PP‐BHT mixtures (10 + 5 + 10 mM) and (10 + 10 +...